Cook NA-04

Full Job Description

This position is located at the West Point Golf Course.

Incentives and Bonuses Incentives will not be paid Area of Consideration The Area of Consideration for this vacancy announcement is within a 75-mile radius of West Point, NY.

(Military Spouse Preference (MSP) and Involuntarily Separated Military Preference (ISMP) eligible candidates are included in the area of consideration.) Resumes must be two pages (or less).

Resumes should clearly demonstrate the applicant's relevant experience, skills, knowledge and abilities as they pertain to this position. A qualified candidate must possess the following: 1.

Work experience in preparing food and cooking simple foods and short orders in a cafeteria, restaurant or mess.

This experience must be reflected on your resume to be considered eligible for this position. 2.

Demonstration of the following work behavior is desirable: Neatness and grooming Dependability Ability to work under pressure It is recommended the above abilities be reflected on your resume to be considered eligible for this position.

Skill and Knowledge: Basic knowledge of food preparation methods and procedures. Skill to cook a limited variety of prepared foods or short order foods.

Ability to read and understand written food service material such as food labels, standardized recipes, and basic work instructions.

Skill in performing basic mathematical computations to multiply ingredients in a recipe or to determine how many servings a container will hold.

Knowledge of the various tables of weights and measures and ability to follow instructions to convert from standard to metric measurements.

Skill in operating, disassembling and cleaning basic food service equipment such as griddles, broilers, and food grinders. Knowledge of basic sanitation, infection and spoilage control procedures.

Your qualifications will be evaluated on the following competencies: knowledge, skills, abilities, additional screening criteria and other characteristics. Major Duties:

• Performs a full range of simple cooking by preparing and cooking items that require little or no processing, such as pancakes, eggs, hamburgers, and fresh/canned vegetables. Prepares hot cereals and concentrated or dehydrated soups, sauces, gravies.
• Weighs, measures, assembles ingredients for regular and modified menu items. Follow precisely written recipes to mix ingredients. Prepares food by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, breading.
• Cleans, stores and maintains equipment and work areas after each use. Cleans other work areas and equipment such as worktables, floors, walk-in refrigerators, etc. on an established cleaning schedule.
• Operates various kitchen equipment using gas, electricity, steam, or microwave heat sources. Disassembles, cleans, and assembles component parts and accessories, following safety procedures to avoid personal injury and damage to the equipment.
• Covers, dates, stores leftovers according to established procedures. Follows established sanitation procedures when handling food. Ensures foods are stored at the correct temperatures to prevent bacterial growth. Performs other duties as assigned.